Craving authentic Spaghetti Carbonara like you’d find in Rome? This is the only recipe you’ll ever need! Forget the cream—this is the real deal, a classic Spaghetti Carbonara recipe passed down through generations. With just a handful of high-quality ingredients, you can master this iconic Italian dish at home.
Originating in Rome, Carbonara is a simple yet luxurious pasta dish made with eggs, Pecorino Romano, guanciale (cured pork cheek), and black pepper. Many versions add cream, but true Italian chefs will tell you: the magic lies in the silky egg-and-cheese emulsion.
In this guide, you’ll learn:
✅ The exact ingredients for an authentic easy Spaghetti Carbonara recipe for beginners
✅ Step-by-step instructions to avoid scrambled eggs and achieve the perfect creamy texture
✅ Pro tips for serving and variations (while keeping it classic)
Let’s dive in!
🍝 Ingredients for the Best Classic Spaghetti Carbonara Recipe
Quality matters! Here’s what you’ll need (exact measurements for perfect results):
| Ingredient | Quantity (Metric & Imperial) | Why It’s Important |
|---|---|---|
| Spaghetti | 400g (14 oz) | The traditional pasta choice—holds sauce well. |
| Guanciale | 150g (5.3 oz), diced | The star! Cured pork cheek for rich, fatty flavor. (Substitute: Pancetta if needed, but avoid bacon.) |
| Pecorino Romano | 100g (3.5 oz), finely grated | Sharp, salty, and authentic. (Substitute: Parmigiano-Reggiano in a pinch.) |
| Eggs | 4 large (3 yolks + 1 whole) | Creates the creamy sauce—fresh is best! |
| Black Pepper | 1 tsp, freshly ground | Essential for the signature kick. |
| Salt | For pasta water | Seasons the pasta from within. |
🔪 Equipment You’ll Need
- Large pot (for pasta)
- Skillet (preferably non-stick)
- Mixing bowl
- Whisk
- Tongs or pasta fork
👩🍳 Step-by-Step: Easy Spaghetti Carbonara Recipe for Beginners
1️⃣ Cook the Pasta Al Dente
- Boil 4-5 liters of water with 2 tbsp salt (as salty as the sea!).
- Add 400g spaghetti, stirring occasionally to prevent sticking.
- Cook 1 minute less than package instructions—it should be al dente (firm to the bite).
- Reserve 1 cup of pasta water before draining.
2️⃣ Crisp the Guanciale
- In a skillet, cook 150g diced guanciale on medium-low heat until golden and crispy (about 5-7 mins).
- Remove from heat and set aside (leave the rendered fat in the pan).
3️⃣ Prepare the Egg & Cheese Sauce
- In a bowl, whisk:
- 3 egg yolks + 1 whole egg
- 100g grated Pecorino Romano
- 1 tsp black pepper
- Slowly add ¼ cup reserved pasta water to temper the eggs (prevents scrambling).
4️⃣ Combine Everything
- Off the heat, add drained pasta to the guanciale skillet.
- Pour in the egg-cheese mixture, tossing quickly.
- Add more pasta water (¼ cup at a time) until creamy.
🔥 Pro Tip: If the sauce looks dry, add more pasta water. If it curdles, whisk in a splash of cold water to rescue it!
5️⃣ Serve Immediately
- Plate the carbonara, top with extra Pecorino and black pepper.
- No reheating! Eat fresh for the best texture.
💡 Tips for the Perfect Carbonara
✔ Temperature Control: Keep heat low to avoid scrambled eggs.
✔ Pasta Water Magic: The starch helps emulsify the sauce.
✔ No Cream Needed: The eggs and cheese create natural creaminess.
✔ Serve Hot: Carbonara thickens as it cools.
🔄 Variations (If You Must!)
- Spicy Kick: Add red pepper flakes.
- Garlic Lovers: Sauté a minced clove with the guanciale.
- Vegetarian Twist: Use mushrooms instead of guanciale (but it’s not traditional).
📊 Nutritional Info (Per Serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 650 kcal | 75g | 25g | 30g |
💬 Did You Try This Classic Spaghetti Carbonara Recipe?
I’d love to hear how yours turned out! Leave a comment below or tag me on Instagram #MyAuthenticCarbonara.
👉 Want more Italian recipes? [Subscribe to my newsletter] for weekly deliciousness!